- 1½ pounds new potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- 8 sprigs thyme
- kosher salt and pepper
- 1½ pounds skirt steak
- 1 lemon, quartered
- Heat oven to 425° F. In a roasting pan, toss the potatoes, oil, chili powder, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. Roast, stirring once, until golden brown and crisp, 40 to 45 minutes. Transfer to plates.
- Heat broiler. Wipe out the roasting pan. Season the steak with 1 teaspoon salt and ½ teaspoon pepper. Broil the steak to the desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing. Serve with the potatoes and lemon quarters.